Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
Author: Martha Stewart
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Author: Martha Stewart
This delicious recipe for chicken and green salsa tamales comes courtesy of Oscar De La Hoya.
Author: Martha Stewart
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs,...
Author: Martha Stewart
A tapenade of Nicoise olives, capers, anchovies, and garlic imparts regional French flavors to roasted lamb.
Author: Martha Stewart
Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.
Author: Martha Stewart
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Author: Martha Stewart
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Author: Martha Stewart
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Author: Martha Stewart
Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.
Author: Martha Stewart
Clusters of tagliatelle noodles are nestled into Arborio rice and mushrooms, making it easy to serve up individual portions.
Author: Martha Stewart
Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.
Author: Martha Stewart
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango...
Author: Martha Stewart
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart
This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.
Author: Martha Stewart
In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.
Author: Martha Stewart
Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.
Author: Martha Stewart
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Author: Martha Stewart
Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
Author: Martha Stewart
The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before...
Author: Martha Stewart
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
Making this salad is a great way to use leftover Boiled Potatoes and Green Beans. Just add canned tuna, tomatoes, and olives for a whole new dish.
Author: Martha Stewart
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
Poaching chicken in a flavorful broth produces moist, tender meat.
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture-but it's remarkably light. Have a bowl at lunch on a chilly day.
Author: Martha Stewart
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups,...
Author: Martha Stewart
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart